Orange Raisin Muffin
Bright and moist orange raisin muffins combine the sweetness of raisins with zesty orange peel, perfect for breakfast or a snack that appeals to all ages.
Ingredients
Instructions
- Heat oven to 400°F.
- Spray 12 medium muffin cups or line with paper cups.
- Combine flour, wheat germ, sugar, baking powder, and raisins; mix well.
- Add skim milk, vegetable oil, beaten egg, and grated orange peel; mix until dry ingredients are moistened.
- Fill muffin cups 2/3 full.
- Bake for 18 to 20 minutes or until light golden brown and a wooden toothpick inserted into the center comes out clean.
- Remove muffins to a wire rack and allow to cool slightly.
- In a small bowl, combine powdered sugar and orange juice.
- Drizzle over slightly cooled muffins before serving.
Tips & Substitutions
For best results, use freshly grated orange peel to enhance the flavor. If you don't have wheat germ, you can substitute it with ground flaxseed or omit it altogether. To add a twist, consider mixing in chopped nuts or a handful of chocolate chips. If you prefer less sugar, reduce the amount of sugar in the batter but keep the glaze sweet for contrast.
Serving Suggestions
These orange raisin muffins make a delightful breakfast or snack on their own. Serve them warm with butter or cream cheese for added richness. They also pair beautifully with a cup of tea or coffee. For a more indulgent treat, enjoy them alongside the Raspberry Swirl Dessert for a sweet afternoon pick-me-up.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Raisin Muffin contains roughly 343 calories, with 4g protein, 65g carbohydrates, and 9g fat. It is a good source of calcium (14% of the Daily Value) and vitamin A (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to add a bit more liquid to keep the muffins moist. A mix of half whole wheat and half all-purpose flour can also work well for a lighter texture.
Can I prepare the batter in advance?
It's best to bake the muffins fresh for optimal texture, but you can prepare the dry ingredients in advance and store them in an airtight container. When you're ready to bake, simply add the wet ingredients and mix. This will save you time on busy mornings!
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries, chopped dried apricots, or even dark chocolate chips for a different flavor profile. Each option will give the muffins a unique twist while maintaining their moistness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).